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A blend containing bentonite, PVPP, plant protein and silica. Claril AF is recommended for the elimination of phenolic compounds responsible for oxidation and bitterness. The presence of bentonite in the formulation increases protein stability and guarantees good clarification. Application: Clarification of must and wine; prevent and treat oxidation and pinking. Dosage: 50-150 g/hL (4.2-12.6 lb/1,000 gal) in juice 30-80 g/hL (2.5-6.7 lb/1,000 gal) in wine

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Micro-granulated gallic tannin with high antioxidant activity. It can be added to wine to enhance sulfur dioxide’s antioxidant and anti-microbial activity. As it does not react with proteins or color, it is ideal for the treatment of white wines and can be used at bottling. It is sensory-neutral and very effective even at low doses and does not affect wine aroma. In white wines, it prevents reductive characters caused by exposure to ultraviolet (“light-struck” defect).Application: Anti-oxidant protection; prevent “light-struck” defect.Dosage: 4-8 g/hL (0.3-0.6 lb/1,000 gal) during fermentation

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Complex containing bentonite, PVPP, plant protein and cellulose. Protomix AF is designed to clarify musts while simultaneously removing oxidizing and oxidizable polyphenolic substances along with proteins responsible for wine instability. It can also be used during alcoholic fermentation to detoxify must and enhance the metabolic activity of yeast. Application: Clarify and stabilize wine; prevent and treat oxidation. Dosage: During fermentation: 50-100 g/hL (4.2-8.3 lb/1,000 gal) Wine: 30-100 g/hL (2.5-8.3 lb/1,000 gal)

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Winy is produced from high quality raw materials, i.e. without metals which could favor oxidation of potassium metabisulfite. Winy undergoes a purification process that eliminates oxygen and sulfites that could create sulfates. Enartis controls and guarantees the technical specifications of its products. The specifications of Winy are often better than those specified by law and the average concentration values are often higher.

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Maxigum is a liquid solution of Gum Arabic obtained from Acacia Verek. Because of its high molecular weight and highly branched structure, Maxigum is extremely effective in preventing the precipitation of color substances in wines ready for bottling. It also improves the sensory features of wine by increasing structure and mouthfeel and reducing the astringency of tannins. The sulfur dioxide contained in this preparation ensures its microbiological stability, so it can be added following microfiltration. Application: Color stabilization in red wines, increase structure and mouthfeel. Dosage: 0.2-1 mL/L (0.76-3.8 L/1,000 gal)

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A condensed tannin extracted from the skin of pressed (not fermented) white grapes. Its addition to must or wine immediately after primary fermentation provides better color stability and prevents oxidation. In white wines, it can be used as a fining agent in combination with gelatin. Moreover, its addition enhances fruit aromas and improves structure, mouthfeel and complexity of white, red and rosé wines. Application: Antioxidant protection; increase structure and fruit notes. Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

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Enartis Tan Rouge is a mixture of tannins specifically designed to favor the stabilization of red wine color. When added during crushing, cold soak or maceration, it protects color molecules from oxidation and participates in the formation of tanninanthocyanin complexes which are stable with time. Additionally, Enartis Tan Rouge reinforces the structure of the wine and imparts balance because it is not astringent. Application: “Sacrificial” tannin; anti-oxidant protection; color stabilization in red and rosé wines. Dosage: 100-400 g/ton at the crusher or during fermentation

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Enartis Tan Fermcolor is a blend of condensed and hydrolysable tannins designed specifically for the production of red wines intended for medium-long ageing. When used during cold-soak maceration, it contributes to color stabilization, imparts aromatic complexity by increasing oak and fruit notes, and increases structure due to the sweet and low astringency tannins that it releases. Application: “Sacrificial” tannin; structured red wines with medium to long ageing potential. Dosage: 200-400 g/ton

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A polysaccharide complex made from yeast cell walls that have been enzymatically activated. When used in red, white and rosé wines, it contributes to protein, tartrate and polyphenol stabilization. It enhances the natural sensation of volume and contributes to better aromatic complexity and longevity in all wines. Application: Sur lies ageing.Dosage: 20-50 g/hL (1.7-4.2 lb/1,000 gal)

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Enartis Tan Microfruit is a formulation of condensed and hydrolysable tannins specifically developed to be used in conjunction with the micro-oxygenation of red and rosé wines. Microfruit, along with the synergistic action of oxygen, contributes to color stabilization, enhances aromas of fresh red fruit, increases the softness and sweetness of wine, and reduces bitterness and vegetal characters. Microfruit is particularly suitable during micro-oxygenation but it can be added for the same reasons post-fermentation up until one month prior to bottling, any time wine comes in contact with oxygen (racking, filtration, refrigeration...). Application: Micro-oxygenation of red and rosé wines. Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

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Enartis Tan XC is a blend of tannins developed to increase color stability in young red and rosé wines. It favors copigmentation between alcohol extracted co-factors and free anthocyanins in the must. The color complexes formed this way are more resistant to oxidation, more soluble in must/wine and available for condensation reactions with grape tannins. Application: Stabilization through anthocyanin copigmentation; young to medium aged red wines; rosé. Dosage: 70-360 g/ton Rosé: 2-15 g/hL (0.2-1.2 lb/1,000 gal)

“Starting from a no-SO2 trial, using Enartis Stab Micro M has now become a part of my winemaking protocol on all of my red wines. It not only helps me to control spoilage organisms proactively, but also helps to reduce my SO2 addition with a better protection than SO2 on its own.” Matthieu Finot, Winemaker, King Family Vineyards, VA

For Use in Cider Making

Allergen-free, vegan alternative to lysozyme and SO2 for antimicrobial properties

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